In your blender or food processor, break up the tofu and add the olive oil, soy sauce, Italian seasoning, nutritional yeast, and 1 tablespoon of soy or oat milk. Blend until smooth, adding more milk by the tablespoon, as needed, to get a smooth, creamy mixture. Transfer to a medium bowl.
Cook the veggies
In a small pan on medium-high, heat the oil, and add the garlic. Cook for a few minutes, until it softens. Then, add the broccoli and cook until it turns bright green.
Assemble the vegan mini quiche cups
Add the cooked broccoli and the green onions to the tofu mixture, stirring to combine. Then, fill the phyllo cups with the tofu filling. Arrange the cups in a single layer on a lined baking sheet.
Bake for 10 minutes, then let them cool for a few minutes before serving.
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Notes
It's pretty easy to find vegan phyllo cups at a regular grocery store. Companies do change their formulas from time to time, but as of this writing, Athens brand phyllo mini shells are totally vegan. They're also available at most grocery stores -- no need to hit a specialty store for them!The box of vegan phyllo cups that I used has 15 cups in it. A serving is really two mini quiches, so you get 7.5 servings out of a box. Calorie info is calculated for 7 servings, because who is eating a half serving?Any leftovers will keep for around 3-5 days in the refrigerator. I definitely recommend reheating leftovers, because they get soggy overnight. To reheat, arrange them on a baking sheet or in your toaster oven, and bake them at 350° F for 5-10 minutes, just until they're warmed up. Or, you can air fry at 350° F for 5 minutes.